Weeknight pasta? Rigatoni with veggies can be ready in less than 30 minutes.

Ingredients

3

cups uncooked rigatoni pasta (9 ounces)

2

cups broccoli florets

1

tablespoon cornstarch

1

can (12 ounces) evaporated fat-free milk

1/2

cup crumbled Gorgonzola cheese (2 ounces)

1

small tomato, chopped (1/2 cup)

1

jar (6 ounces) Green Giant™ sliced mushrooms, drained

10

pitted ripe olives, cut in half

1/2

teaspoon salt

1/4

teaspoon pepper

Oregano sprigs, if desired

Directions

1Cook and drain pasta as directed on package.

2Meanwhile, in saucepan or skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat to medium-low. Steam about 3 minutes or until crisp-tender.